To start prepping the big move, we’re starting to clean out the fridge and cabinets. Using leftovers, we whipped up these chipotle shrimp tacos. If it’s one thing I love, it’s shrimp. We’ve been on a southwestern/Mexican kick lately and I wanted to spice things up by changing out our “meat.”
Be warned, chipotle seasoning can be spicy, however I can deal with the spice. I love the smoky flavor chipotle seasoning adds to a dish. Fun fact: while watching “Who Wants to be a Millionaire, I learned that a chipotle pepper is a dried jalapeno. I had to enlist Brian’s help to make this dish. I recently taught him the proper way to clean shrimp and let just say he’s been doing this wrong for sometime (see below for a how to clean raw shrimp). Brian’s mom and dad are not a fan of shrimp, but they loved this recipe. Something about the seasoning brings this entire dish together.
Chipotle Shrimp Tacos
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Loading...Ingredients
- 1 pound of Shrimp
- Chipotle Seasoning
- 1/4 cup Sour cream
- 1 lime
- 1 cup rice
- 1 avocado
- 1 cup of raw spinach
Instructions
Preheat oven to 350 degrees.
Then clean the shrimp by peeling the shell and deveining. Located on the front of the shrimp there is a thin black vein, use a knife to pull the vein out.
Once all you shrimp is clean place shrimp on a cookie sheet lined with aluminum and sprinkle chipotle seasoning on top.
Place in the oven for 10 minutes or until the shrimp turns pink.
While the shrimp is cooking chop avocado in 1 inch cubes and cook rice using the direction on the packaging.
Once everything is ready you can start to assemble your tacos.
